Wholesome Wednesday: Strawberry Cream Cheese Coffeecake

Ever since I tried the french apple pastry I’ve been meaning to branch out into other flavors. Cause at my house we’ve always loved pastries/coffeecakes. My dad’s parents always had pastries or coffeecakes at their house. Kringles were a big favorite and they’d get several at once.

While I haven’t quite advanced to Kringles, this strawberry cream cheese coffee cake is a good alternative. It’s even better that it has hardly any sugar in it. But it tastes like a truly decadent pastry.

Cut 1/4 cup of butter through dry ingredients until it looks like a coarse meal. Add the milk and eggs, yeast, and beat well until smooth. Turn out onto a pastry cloth and knead gently several minutes, keeping dough soft as possible, adding a little more flour if necessary. When dough is smooth, roll it to measure about 12×18 inches. Spread 1/4 cup soft butter over 2/3 of the dough. Fold into three, cover, and let rest in refrigerator for about one hour.

After one hour remove from refrigerator, cut through center into two pieces. Roll each piece to measure about 8×14 inch rectangle on a piece of parchment paper. Spread center of dough with about 1/2 of cream cheese filling and sprinkle with half of sliced strawberries. Cut 1 1/2 inch strips on each side leaving a half inch barrier on each side of the filling. Braid strips over filling. Lift up carefully and place on lightly greased baking sheet. Cover and let rest in refrigerator for about 20 minutes, not more than 30 minutes.

Bake in oven preheated at 400 degrees, for about 15-18 minutes or until golden brown. Remove, let stand until cool, brush with lukewarm corn syrup.

Cut 1/4 cup of butter through dry ingredients until it looks like a coarse meal. Add the milk and eggs, yeast, and beat well until smooth. Turn out onto a pastry cloth and knead gently several minutes, keeping dough soft as possible, adding a little more flour if necessary. When dough is smooth, roll it to measure about 12×18 inches. Spread 1/4 cup soft butter over 2/3 of the dough. Fold into three, cover, and let rest in refrigerator for about one hour. After one hour remove from refrigerator, cut through center into two pieces. Roll each piece to measure about 8×14 inch rectangle. Spread center of dough with about 1/2 cup of filling. Tun over to enclose filling. Cut as desired or leave plain. Lift up carefully and place on lightly greased baking sheet. Cover and let rest in refrigerator for about 20 minutes, not more than 30 minutes. Bake in oven preheated at 400 degrees, for about 15-18 minutes or until golden brown. Remove, let stand until cool, brush with lukewarm corn syrup, drizzle with Coffee Cake Icing and sprinkle with nuts if desired.

Susie Savors: This coffeecake is extra moist. The filling is a balanced combination of berry to cheese. The sweet is cut by the savory. The pastry is moist even on the second or third day. It’s not likely to make it past the third day. A crowd pleasing coffeecake that looks intricate with it’s woven top, but is essentially a simple way to start your day.

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About the Author

Hi, my name is Alison and with me is Miss Rosie Dickens. My blog, Rosie Discovers, is named after her cause nothing is more naturally curious or as inquisitive as a Labrador. I spend a lot of time in the kitchen doing what I love. I cook and bake just about everything. Rosie loves to sample and share all of her discoveries. Past the food obsession, I'm also an avid reader and lover of all things girly.